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Aloo posto (potatoes with poppy seeds): recipe illustration
Vegetarian

Aloo posto (potatoes with poppy seeds)

A Bengali vegetarian dish of potatoes simmered in a paste of white poppy seeds. Its flavour is mild and slightly nutty, often served with rice or chapatis.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

220 kcal per serving

Protein
4.6 g
Carbohydrates
23.3 g
of which sugars
2.6 g
Fat
11 g
of which saturated fat
1.3 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the poppy seeds in a little hot water for 20 minutes, then blend them into a smooth paste.
  2. Peel the potatoes and cut them into even cubes.
  3. Heat the mustard oil and fry the cumin seeds and sliced onion until golden.
  4. Add the potatoes, turmeric and salt, then fry for 5 minutes.
  5. Stir in the poppy seed paste and the split chilies, then add a little water to just cover.
  6. Cover and simmer gently for 15 minutes, until the potatoes are tender.
  7. Serve hot with white rice.

Variations and tips

Creamier version. Add a spoonful of grated coconut to the poppy seed paste.

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Original Ecomely recipe.